Mustard-Glazed Pork Roast

1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
1 garlic clove, cut into lengthwise strips
1 bottle (8 ounces) Italian salad dressing
1/4 cup cider or red wine vinegar
1/4 teaspoon onion salt
Salt and pepper to taste
1/4 cup apricot preserves
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted

Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar.

Seal and refrigerate overnight. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.

Bake, uncovered, at 325° for 1-3/4 to 2 hours or until meat thermometer reads 160°. Combine preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking. Makes 8 servings.